Reviewer:

Really good lemon cake! Not too sweet. Halved the recipe and made 12 perfect cupcakes (17 minutes to bake), but used the full amount of lemon juice and lemon zest with some meyer lemons we got. I also used vanilla yogurt and would continue to use a sweetened yogurt in this recipe. I would use more lemon zest next time and maybe more juice for a stronger lemon flavor. The batter looked dense when I was scooping into the cupcake tin but they are fluffy and delicious. Will definitely make again!

Reviewer:

I made this cake with my nephew for his birthday. He wanted a strawberry lemonade cake so I double up on the zest and lemon juice (we incorporated the strawberry in the frosting.) The texture and flavor of the cake were exactly what we were looking for. Not heavy but not too airy either. I usually use sour cream to keep my cakes moist but used plain Greek yogurt for this and was very pleased with the result.

Reviewer:

This was good but seemed like a lot of extra trouble for what comes out like a pound cake. I would have liked it to be lighter and fluffier. Used lemon zest and juice as directed but it needed some added lemon extract for a more lemony taste.

Reviewer:

Perfect "disappear in your mouth" cake. Fresh lemons were not overbearing. I didn't have fresh lemons. So, I used lemon juice and 1 Tbsp of lemon extract. I topped it off with dried poppy seed. Oh so nice! I do admit its a tad bit labor intensive but worth it.

Reviewer:

I intented to change nothing from the given recipe BUT it happenned that I missed the yoghurt ! oops ! ;-) Good news was the cake was still very good. Being a lemon lover and coming back from holidays with wonderful lemons fresh from the tree, I just put 2 of them, skin, pulp and juice into my food processor and found the resulting pulp was replacing at the best the zest and juice proportions : a wonderful tip if you have fresh organic fruits available ! I'm planning to do it again with a light white chocolate cover and candies decoration for a girlie party.